Every year I consider it my civic duty to create a Brussels sprouts recipe that my father will actually eat.
Every family has one, right? A sprouts-a-phobe?
No? Well consider yourself blessed.
I guess we’re lucky that my dad is the only one who will roll his eyes when he sees the green orbs set before him. Oddly he claims to like the Brussels sprouts recipes I’ve made for him, which makes his stated aversion seem even weirder.
I know he’ll love this one too, which will make an appearance on our Thanksgiving table this year. (And if he doesn’t? More for us!)
It’s a simple sauté of shallots, sprouts, and garlic, that are then browned in the oven and tossed with balsamic vinegar, toasted walnuts, and thyme. Couldn’t be easier!
Balsamic Roasted Brussels Sprouts and Shallots RecipePrint
- 2 pounds Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
- 2 tablespoons extra virgin olive oil
- Several large shallots, peeled and thickly sliced, about a cup
- 4 cloves garlic, peeled, sliced in half
- 2 tablespoons plus 2 teaspoons balsamic vinegar
- 3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- 1/2 cup walnuts, toasted (optional)
1 Sauté shallots in olive oil: Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, until softened and lightly browned.
2 Add brussels sprouts, garlic, balsamic: Preheat oven to 425°F. Add the brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, until the sprouts begin to brown.
Drizzle with 2 Tbsp of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.
3 Bake in oven: Place in oven, uncovered. Cook for 15 to 20 minutes, until cooked through and caramelized on the edges.
4 Sprinkle with balsamic, thyme, walnuts, salt, pepper: Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using). Stir to combine. Add more salt and pepper to taste.
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